Ingredients
Cake Mix
- 6 oz-180g self-raising flour (sifted)
- ¼ teaspoon baking powder
- 2 medium eggs (free-range, beaten together)
- 1 teaspoon bicarbonate of soda
- 4 oz-120g baking margarine (room temperature)
- 10 fl oz-300ml sweet stout alcohol
- 1x orange (juice only)
- 3 oz-80g cocoa powder
- Zest of 1 orange
- 9.8oz-280g dark brown soft sugar
Chocolate Orange Icing
- 3 oz-80g unsalted butter (room temp/soft)
- 7oz-200g icing/powdered sugar (sifted)
- 7oz-200g dark chocolate (melted)
- 1 tablespoon orange flavouring
- 2oz-50g chopped orange chocolate
- 3 tablespoons stout
- Juice of ½ orange
Decoration
- 2/3 of the icing
- 2oz-50g chopped orange chocolate
- 4oz-125g chocolate orange crisps (optional and crushed)
- Edible gold glitter spray (optional)
Method
- Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
- Grease two 8inch cake tins and set to one side
- In a large mixing bowl start the cake mix and cream together the margarine and sugar using an electric whisk/stand mix until light in colour and well combined
- Add the beaten eggs in stages, mixing in-between each addition until all egg mix has been used. Set to one side
- In a separate mixing bowl, sieve the baking powder, self-raising flour and bicarbonate of soda. Stir to combine. Set to one side
- In a large measuring jug, sieve in the cocoa powder and add the stout. Stir gently to combine but it's still light and fluffy
- Add one tablespoon of flour mix and one cocoa mix to the cake mix and combine well. Repeat this process until there is no cocoa or flour mix left
- Finally, add the orange juice and zest. Fold in gently
- Spoon equally into the pre-prepared tins and pop into the oven for 25-30mins. Check with a skewer in the centre of one, if it comes out clean- they are ready
- Remove the cakes from oven. Allow to cool in the tins for 20 mins before removing and allowing to cool completely
- Whilst the cakes are cooling, make the chocolate orange icing that will be used for the filling and decoration. In a large mixing bowl, add the soft butter and mix into a butter paste. Add the sieved icing sugar and mix until combined, add the stout and mix again- it should start looking smoother now. Set to one side
- Melt the dark chocolate using your preferred method and add the orange flavouring
- Finally add the dark orange chocolate to the icing and mix one last time until well combined. Set to one side until you are ready to assemble the cakes
- On the bottom half of one cake, spread a third of the icing, top with the chopped orange chocolate (squish the pieces down into the icing a little) then use the cake top half to sandwich it together
- Using the rest of the icing to, cover the top of the assembled cake
- Dust the top and side of the cake with edible gold glitter, chopped chocolate orange and chocolate orange crisps
- Serve and enjoy!!!!!
